Alma record. (Alma, Mich.) 1878-1928, 1887-06-24
DOMESTIC HINTS.
ORANGE snoRrcAKE.

idht ~ NOEfi ENpEf TiH'fAf J'Ny
oranges, peel and put in "a cold place.
Make "a shortcake out Of "A pint OF pre-
pared flour, tablespoonful Of lard
and the same of butter rubbed well to-
gether and made into dough with a
cup Of sour milk. Roll about an inch
thick into a sheet, put into we'll
buttered pan and bake in IA quick oven
light brown. Take out Of the pan,
and with a sharp knife divide in two
as a biscuit. Spread the orange thinly
sliced between the cake, sprinklng
we'll with sugar, put the rest on top
and cover with sugar just before send
ing to the table. Eat with sauce made
from the Juice of three oranges and
two lemons boiled in p Mt OF water
and seasoned with sugar and nutmeg.
ONION SOUP.
Take three large onions. slice them
and then fry to light brown in large
spoonful of butter. When brown add
half teacupiul of -four and stir con-
stantly until red Then stir in slowly
one pint of boiling water, stirring
steadily till it is all in. Boil and mash
four large potatoes and stir into
one quart of boiling milk. taking care
that there are no Jumps Add this to
the red onions, with one teaspoonful
of salt and half teaspoonful of ground
pepper Let all boil for five minutes
and then serve with toast or fried
bread
GOOD DARK CAKE.
Pour one quart of boiling water
over one pound of fat salt pork chop
ped very fine, add one pint of molasses,
one pound of brown sugar, one table
spoonful of salt, cinnamon, allspice
and cloves, two grated nutmegs. six
well-beaten eggs, one tablespoonful OF
soda dissolved in little warm water,
flour enough to make a stiff batter. one
pound each of currants and raisins
well Toured. Stir all together thor
oughly. Put in two medium-sized
sheet-ron pans we'll creased and bake
in slow oven three hours.
BLACK SPICE CAKE.
The yolks of four eggs; mix q
teaspoonfuls of baking powder in p
cups of flour, one cup of brown sugar,
one-half cup of syrup, one-half cup OF
milk, one-half cup of butter; the but
ter must be melted after being meas
ured and stirred with the sugar; p
teaspoonfuls of powdered cloves, one
81 8 81 %
allspice; the spices must be put in the
flour. the syrup added after the sugar
and butter are stirred together. then
the eggs and milk; lastly the flour.
CREAM SPINACH.
Boil and chop the spinach in the usual
way. Set it on the fire in the saucepan
and str until it is perfectly dry. add
two spoonfuls Of butter and stir for five
or six minutes For each two quarts
, of spinach add two tablespoons of
: cream, and stir again for five m nutes
and then take it from the fire. Stir in
a spoonful Of butter and serve hot.
garni,hing with hard boiled eggs and
croutoa,. The eggs should be cut in
quarters or even smaller pieces.
EGG sLAw.
Chop finely some tender white cab
bage. Let it lay in water half an hour
before using. Drain all the water from
It, To about three cupfuls of cabbage
add tablespoonful of sugar, one tea
spoonful Of salt, one of French mustard
or of mixed mustard. After mixing
we'll together add two well-beaten
eggs in a cup of boiling vinegar, a
little cayenne and a tablespoonful of
butter. Pour this over the cabbage:
toss well together and serve.
HoMINY CRoQUETTEs.
To one quart of DO ling water add a
teaspoonful Of salt; stir in gradually
heaping half-pnt of the finest hominy;
boil three-quarters of an hour. and
put it on the back of the range where it
will remain hot an hour longer; then
put in large bowl and add the beaten
yolks of two eggs, mix it thorough
ly and when cold shape into cones; dip
the cones in beaten eggs, roll in crumbs
and fry in boiling fat
FRUIT CAKE.
Wash and drain well one pound of
currants, chop coarsely one pound of
raisins chop or slice one-half pound OF
ctron. Beat five eggs and .wo cups of
brown sugar together, then add to
them one cup of butter, one cup of mo-
lasses. one-half cup of sour milk. one
teaspoonful of spices to taste. Str into
this mixture six cups of flour, reserving
one-half cup to mix with the raisns to
prevent their settling TO tie bottom.
Add fru last.
sTEWED Triple.
Cut the boiled tripe into small eces
and add three or four small onions
pour over the tripe and onions a little